Hello folks,
personally I try to avoid high fat cold water fish (hering, makerel) in general because of high PUFA content and limit big fish consumption because of mercury poisoning. Of course one should avoid canned seafood an fish in vegetable oils with the ecxeption of olive oil.
Once in a while I enjoy a can of sardines in oliveoil with a dash of tabasco and a sprincle of coarse salt. The can says 2g of PUFA per 100g but I think its worth it because of the nutritional value (protein source, calcium, minerals, copper, etc.).
What are your thoughts on canned fish like tuna, hering, makerel, sardines, mussels and octopus?
Can you recommend some varieties?
Is the canning process of any concern and does it reduce the nutritional value?
What sources would you recommend in central europe, germany?
Kind regards
Milchkanne